Title: Homemade Chicken Broth
Categories: Poultry
Yield: 4 Servings

1 lg Stewing chicken (5 or 6
Lbs)
Or 2 smaller roasting
Chickens (2 1/2 - 3 lbs ea)
Quartered
4 lg Carrots cut into chunks
1 lg Onion -- quartered
60 ml Unpeeled garlic
10 Black peppercorns

Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart,
neck and gizzard (reserve liver for another use); bring to a boil over high
heat. Skim impurities from the surface. Reduce the heat to medium-low and
add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1
1/2 hours, skimming as necessary. Strain the broth through a fine sleve set
over a bowl. Discard the vegetables and bones. Refrigerate for at least 2
hours. Skim the fat from the surface. (The broth can be stored, in the
refrigerator for up to two days or in the freezer for up to six months.)

Recipe By :

From: Big Flavors Of The Hot Sun By Chr

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip